- 1 pound ground pork
- Salt and pepper
- 1 1/2 teaspoons ground coriander (half a palmful)
- 3 tablespoons grated onion
- 2 cloves garlic, grated or chopped and mashed into paste
- 1 1-inch piece of ginger root, grated or minced or 1 teaspoon ground ginger (1/3 palmful)
- 1 pound deli-sliced ham, coarsely chopped
- 2 tablespoons Sriracha hot sauce or 1 tablespoon Tabasco
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup rice vinegar or white wine vinegar
- 1 large carrot, peeled and cut into matchsticks
- 1/2 English (seedless) cucumber, cut into matchsticks
- 4 radishes, cut into matchsticks
- 1 small jalapeño pepper, seeded and thinly sliced
- 1 tablespoon vegetable oil
- Cilantro or basil leaves, coarsely chopped or torn, for garnish
- A handful of mint leaves, torn or coarsely chopped
- Bibb lettuce leaves
- French bread, cut into 5-inch pieces and split
- 1 bag Terra brand chips or salt and vinegar-flavored chips
Place the pork in a bowl and season with salt, pepper, coriander, onion, garlic and ginger.
Place the ham in a food processor and grind into a fine chop. Add the ham and hot sauce to the pork and mix to combine. Score the meat into four portions, then form four patties, making them thinner at the center and thicker at edges.
Place the sugar, salt and vinegar in a pot and bring to a boil. Stir to dissolve, reduce the heat and let simmer for a couple of minutes.
Meanwhile, combine the carrot, cucumber, radishes and jalapeño in a bowl. Pour the vinegar mixture over the top and let stand.
Heat the vegetable oil in a large, nonstick skillet over medium-high heat and cook the patties for 4 minutes on the first side and 2-3 minutes on the second.
To serve, place lettuce on the bread bottoms and top with the burgers. Drain the vinegar from the slaw and top the patties with it. Garnish the burgers with cilantro or basil and mint and set the bun tops in place. Serve with chips alongside.